Skillet Lemon Garlic Shrimp and Asparagus

Wash and peel the raw shrimp, or use precooked to save time.

Season the shrimp with 1 tsp olive oil, 1 tsp garlic, juice of 1/2 lemon, and pink Himalayan salt.

Heat a skillet over medium heat and add olive oil before adding the shrimp.

Sauté the shrimp for 3-4 minutes, flipping halfway through.

Remove the shrimp and set it aside on a small plate.

Add the cut and washed asparagus to the pan.

Add 1/2 cup vegetable stock, 1 tsp garlic, and juice of the other 1/2 lemon.

Cover with a lid and cook for 4 minutes, stirring frequently to prevent burning.

Add the shrimp back to the pan and cook for 2 more minutes.

Serve with zoodles for a gluten-free option or pasta as desired.